Baking.



.L. EMBREY.

BAKING..

APPLICATION FILED OCT. 5 1915- Patented Jan. 18, 1916.

2 SHEETS-SHEET I.

THE COLUMBIA PLANOGRAPH 120-, \VASHINGTON, n. c.

L. EMBREY.

BAKING. v AFPLICATON FILED OCT. 5, i915- V I Patented Jan. 18,1916,

7 2 SHEETSSHEET 2 THE COLUMBIA PLANOGRAPII 420., WASHINGTON, D. c. i

I MT/Kss: Q U Q I Mrrom y LAURENCE EMBREY, or BENTON, ENGLAND.

BAKING.

Specification of Letters Patent.

Application filed'fletoher 5,1915. Serial no. 54,243.

To allrwhomjz't may concern: 1

' Be it known that I, LA. ENGE EMBREY, a

subject of the King of Great Britain, residing at Fenton, Staiiordshire, England, have invented certain new and useful Improvements in'Baln'ng', of which the following 1s a Specification.

This inventlon relates to the moistening of the heated air within bakers ovens and to afmethod of improving the bread, either plain or fancy, baked in theseovens.

y The proper development of bread during baking requiresthemaintenance of the butter skin in an elastic state. "If the outer becomes hard andbrittle at an early stage it will not stretch as the loaf rises. The result is that the outer skin in time peels and does not form what is lmownas a good bloom.

Loaves. usually rise chiefly on one sidethe side most remote from the hot walls, and with a dry outer skinthis rising is apt to cause malformation of the bread or objectionable for a fairly protracted period during bursting ofthe crust. The hardening of the crustis also apt to stifle the development and lead to the production of inferior bread. Ifthe skin of the loaf iS kep properly moist the early stages of baking the result is that the leaf comes out with a glazed crust. A Great difficulty has heretofore been toun'd: in getting a glaze on bread and it has been impossible. to have the degree oi moistureso regulated that the desired efi'ect can be obtained in any oven.

, The methods hitherto employed for obtaining. a moist atmosphere in hakers ovens a 'fall under three main categories. (a) Those in which steam is generated 1n a vesselou-tside the oven chamber, either in a 'fiu'e of the oven or quite outside the oven and admitted .into. the oven. chamber. (7)) Those in which water was placedin open or closed vessels within the oven. (0-) Another method has been to brush or spray the .dough with water before entry into the oven. The last method is unsatisfactory as it is impossible to insure uniform moistening of the dough, that istha depositofi a thin uniform film of moisture all. over. dough. The second. method is not. under control. as regards the timing of the. moistening. efiect or thedegree, so that trust to luck or make a compromise. Fur ther, the presence of water in the oven tends to produce local cooling andthe character and quality-of wetness of the steam is not under control. The first method (a) above obviates most of these disadvantages asthe supply or steam andthe exact moment of its injection may be controlled. I have found, however, that it is'impossiblc to get the right quality and quantity of steam into the oven in this manner.- After careful experimental have discovered that the best results are obtained by producing the moistening vapor indirectly from steam. According to this invention the bread is placed in the oven chamber, whereupon vapor produced by passing steam through water is inject d into the oven chamber.

I attribute the remarkable difiereiioe in the action of-directly generated steam and indirectl gcnerated water vapor to the pres- Patented Jan. 18, 191 6."

once the cloud of water vapor of evenly distributed globules of water which rapidly and uniformly permeateevery part ofthe oven and deposit on the dough, owing" to it's being cooler than the walls of the oven, a

thin uniform film of moisture. The globules of water are already deprived to a considerable extent of theirjlatent heat produce a local cooling) moistening' effect which delays the formation of a hard crust facilitates fil l pi'tjdli'ctioii ofa skin" with high e w a t y- 1 The invention will now be described with reference to the accompanying drawingsin which,

Figure 1 is a sectional elevation of a two deck, oven with the inv ntion a plied using external generation} of the; vapor cloud. is a cross section of a single deck oven withinternally generatedwat'er vapor". Fig. 3 is a ross sec Figs. i and 5 are modified sections of the vapor generator.

Ii carrying, the irlventionintqcfie ct according to the form shown in Fig. 1, live team or veniently at a pressure or aboi'it 40 lbs. is led hy a pipe at under the control" or a valve Z5- i'nto a vessel 0 Thevessel 0 contains water supplied througha filler having a valve e in the oomaeotioa from thefiller (ii to ion of the vapor generator.

he: eewherje a ated and to be injected into the boilerchama.

ber. From the upper end of the chamber 0 there leads a vapor discharge pipe gcand asafety valve it is conveniently provided to prevent undue rise of pressure in the cham her 0. From the vaporpipe g-branch distributer pipes j, 7', lead to the oven chambers la, is. The branchpipes j, 7', may be provided with a number of perforations in their length, or slots, to allowthewater vapor to pass into the oven chamber. Valves m, m, in the pipes j control the supply of vapor to the chamber. 7 7 I r In practice it has been found that a very small steam supply is adequate for practical purposes. The steam pipe a employed in my test was diameter and the vapor pipes were 1% diameter. In bakingthin bread the vapor may be supplied to the oven chamber during setting of the bread. -.-For obtaining a highly glazed outer skinthe vapor supply-is turned onimmediately the dough is placed in the chamber, and is maintained for the time found necessary toproduce the desired degree of glaze. I have found in an experimental hot air oven thatwith ten minutes supply of vapor an excellent glaze is obtained. I havealso found that with this invention it is possible to use the same oven chambers for baking plain or fancy breads and pastries. ,This is a matter of very considerable importance which will be thoroughly appreciated by those engaged in this art.

Referring now to Fig. 2 this shows the in vention applied to a .vaporgenerator'located within the oven chamber. The generator is in the form of an elongated trough or vessel 6, which may if desired have a double wall as shown at 7-, with an air space between. This is for the purpose lof preventing any cooling eflect bythe metal surfaces in contact with the water in the generator. The trough is preferably provided as shown in Figs. 3 to 5 with splash plates. splash plates may as in the case of Fig. 3 consist of two cover plates 8 and 9'having perforations l0 and 11 in staggered relation. Passing through the trough there is a steam supply pipe 13 which may be provided with V perforations 12 on its under surface by which steam passes into the Water in the trough for the purpose of generating the vapor, this vapor passingthen through the perforations 11 andlO into the oven chamber. .The steam is supplied from a main pipe 14. and is controlled by valves 15. The water may be supplied by a pipe 16. A drain 17 may also be provided. I p I In practice a number of these vapor gen- The 7 erators may be arranged at suitable dis tances apart, so as to facilitate the distribu 1 be employed, or a dome 19 as shown in Fig.

'5 may be used.

It will :be seen that in all cases the heat necessary for supplying the vapor is not taken from the oven chamber and even the cooling effect of the water trough may be eliminated by using the insulating air casing illustrated. The supply of the vapor is under control either through direct control of the cocks or valves m in Fig. 1, or the indirect control of the live steam supply cock 15 in Fig. 2.

Another feature of the invention is that the required quantity of vapor maybe obtained very rapidly and may be discontinued when desired. The pressure of the vapor need not exceed-2 to 4 lbs. which isjust sufficient to carry the vapor through the distributing pipes into the'oven'chainb'er. The boiler steam may not be wholly. condensed before it passes into the, steam space'of the vapor generator, and this steam, may constitute part of the humidifying vapor admitted to the oven chamber.

I claim i 1. The'method of baking bread and the ,like which consists in placing the dough to ,be bakedin an oven, passing steam through water and injectingthe vapor so generated into the oven chamber.

, 2. The method Ofbakingbread and the like which consists in placing the dough to be baked in an oven, passing steam through .water andinjecting the vapor so generated into the oven chamber. during placing of the dough therein. a

' 3. The method of, baking bread and the like which consists in placing the dough to be baked in an oven, passing steam through water, collecting the vapor so generated externally of the oven and admitting controlable quantities of said vapor into the oven. 4. The method of baking bread and the like which consists in placing the dough to be baked in an oven, passing pressure steam in a downward direction into a body of water, collecting the vapor so generated under moderate pressure and admitting controlable quantities of said collected vapor into the oven during and for a variable time subsequent to placing ofthe dough in the oven. v I

5. In comblnatlon with a bakers oven,

means for moistening theatmosphere thereof, comprising a vaporizing tank-external to the oven, a'steam supply plpe thereto,

izer tank, an internal pipe leading from In testimony whereof I have signed my said steam supply and opening downwardly name to this specification in the presence of 10 beneafth the vgaterkievel, a vapor dischaii ge two subscribing witnesses.

pipe rom sai tan means in said pipe or controlling the discharge of Vapor there- LAURENCE EMBREY through and a distributer pipe leading from Witnesses:

said vapor discharge pipe and opening with- FRANK MADsLEY,

in the oven chamber. PERCY HARPER.

Gopies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents. Washington, D. G. 

